000 02342nam a2200325 a 4500
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005 20161107003636.0
008 151215 2012 enka 000 0 eng d
020 _a9781861899149
020 _a1861899149
039 9 _a201601201213
049 _aUSIM
050 0 0 _aTX357
_b.P84 2012
090 _aTX357
_b.P84 2012
100 1 _aPrescott, John, �d 1954-1
245 _aTaste matters :
_bwhy we like the foods we do /
_cJohn Prescott.
260 _aLondon :
_bReaktion books,
300 _a208 p. :
_bill. ;
_c23 cm.
504 _aIncludes bibliographical references (p. 189-203) and index.0
505 _aForeword / by Heston Blumenthal -- Preface : brussels sprouts and ice cream -- Taste sensations -- We eat what we like -- We like what we eat -- Learning to like -- Too much of a good thing -- Consuming passions -- Just disgusting -- You eat what you are -- Diner in a strange land -- Future taste : art and science -- Beyond survival : uncoupling taste and nutrition -- Palatability and the energy crisis.
520 _aThe human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter. Tastes differ from one region to the next, but why is it that some people think maple syrup is too sweet, while others cannot get enough? John Prescott tackles this conundrum, exploring why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. --Cf. Amazon.com.1
541 _aJos Hermans (Belanda);
650 0 _aFood preferences.
650 0 _aTaste.
650 0 _aFood habits
_xPsychological aspects.
650 0 _aNutrition
_xPsychological aspects.
942 _2lcc
998 _a0000083902
999 _c37